Recipe: From Meat & Three by Kathy Paterson (RRP $49.99) | Photography: Tam West

Heat your barbecue grill or chargrill until ferociously hot, as thin flank skirt beef needs to cook quickly. You will want to use your outdoor barbecue if you can, otherwise the kitchen will be full of smoke.

Beef
500g thin flank skirt beef
1½ tbsp olive oil, plus a little extra for rubbing
1 tbsp lemon juice
1 tbsp roughly chopped fresh sweet marjoram or oregano leaves
½ tsp dried oregano
sea salt and black pepper

Grilled corn
4 ears of corn, husks and silks removed
about 25g butter, melted
sea salt
a few tarragon leaves
a few sweet marjoram leaves
toasted and ground cumin seeds for sprinkling
bittersweet smoked paprika for sprinkling

To serve
a wedge of local Parmesan cheese
2 limes for squeezing, quartered
Roasted Red Capsicum Relish (see below)

Beef
Using a sharp knife, lightly score the beef on both sides in a criss-cross pattern and place in a non-metallic dish. Combine the olive oil, lemon juice and fresh and dried herbs and pour over the beef, rubbing the marinade in with your hands. Grind over some black pepper, cover and place in the fridge to marinate for up to 4 hours.

Remove the beef from the fridge and allow to return to room temperature.

Heat a barbecue grill or chargrill to very hot.

Pat the beef dry with some kitchen paper, then rub with more olive oil. Place on the grill and cook for 2 minutes on each side. Remove to a plate, season with salt and freshly ground black pepper, cover loosely with foil and a clean tea towel and leave to rest for at least 15 minutes.

Grilled corn
Lower the heat on the barbecue grill to medium-hot. Place on the corn and grill for 10–12 minutes, turning regularly so the corn grills evenly and looks succulent. Remove from the grill and leave whole or cut into pieces with a very sharp, heavy knife.

Place the melted butter in a shallow dish, season with salt and add the herbs. Roll the corn in the butter and herbs. Sprinkle over a little cumin and smoked paprika to taste.

To serve
Thinly slice the beef and serve with the grilled corn. Pass around the cheese for grating over the corn and some lime quarters for squeezing. Serve a small bowl of Roasted Red Capsicum Relish to accompany or, alternatively, a small bowl of mayonnaise spiked with chipotle sauce.

Roasted Red Capsicum Relish

Makes 3 x 300ml jars

750g red capsicums, cored and deseeded
750g ripe tomatoes
75ml olive oil
1 large onion, peeled and finely sliced or chopped
250ml red wine vinegar
2 cloves garlic, peeled and finely chopped
1–2 red chillies, deseeded and finely chopped
2 teaspoons finely grated fresh ginger
½ teaspoon sea salt
½ teaspoon ground coriander or allspice
170g white sugar
100g golden raisins or sultanas

Preheat the oven to 220°C.

Place the capsicums in a roasting tin and roast until well blistered, turning once or twice. Remove from the oven, transfer the capsicums to a bowl, cover and allow to cool. Peel the skin off and discard. Cut the flesh into strips.

Bring a saucepan of water to the boil. Fill a large bowl with cold water. Cut a small cross in the base of each tomato, then plunge 2–3 tomatoes at a time into the boiling water and count to 10. Remove with a slotted spoon and plunge straight into the cold water to arrest cooking. The skins should peel off easily. Discard the skins. Purée and sieve the tomatoes and measure out 500ml of the purée.

Place the oil and onion in a large heavy-based saucepan over a low heat. Cook until the onion is soft — about 10 minutes. Add the roasted capsicums and vinegar, increase the heat and cook until the vinegar reduces by half. Lower the heat and add the tomato purée, garlic, chillies, ginger, salt and spice. Stir in the sugar and raisins. Cover partially with a lid and cook gently until thick, stirring from time to time. Remove the relish from the heat and spoon into hot sterilised jars. Leave to cool before placing a tight-fitting lid on each jar. Store in the fridge.

Notes
Run a small, serrated knife around the core of each capsicum and remove. Use your finger to loosen the seeds and shake the capsicum to remove them or run a little cold water into the capsicum cavity and drain away any seeds.

To sterilise jars, wash them thoroughly in hot, soapy water then rinse and drain. Place on an oven rack so that the jars are not touching and heat at 120°C for 10–15 minutes.

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